Lemon Lavender Cupcakes

A recipe for Lemon Lavender Cupcakes that is lemony, floral and delicious. These cupcakes are unique and beautiful and everything is made from scratch!

lavender lemon cupcakes on a cake stand

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Today I’m sharing a recipe for Lemon Lavender Cupcakes. Something a little different than your typical cupcake and sure to be a crowd-pleaser. This is an oldy but a goody, I first made these almost 10 years ago and it’s still one of my favorites!

For some reason, lemon and lavender go perfectly together and when you have fresh lemon zest and lavender cooking in your kitchen your house smells amazing. Now I’m dreaming of summer…get here quick, please! ☀️ These are a great dessert to serve at a shower or lunch party or any occasion you want.

lemon lavender cupcakes on a round cooling rack
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Ingredient List for Lemon Lavender Cupcakes

  • 1 cup all-purpose flour
  • 1½ tsp dried lavender buds + more for decoration
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup sugar
  • 1 large egg, room temp
  • 2 tbsp lemon zest (zest your lemon BEFORE you juice it!)
  • 6 tbsp fresh lemon juice
  • ½ cup milk + 1 tbsp, room temp
  • 2 sticks unsalted butter, room temp
  • 4 tbsp vegetable shortening (optional)
  • 4 cups confectioners powdered sugar
  • 1 tsp vanilla extract
lemon lavender cupcakes with lemon frosting

How to make Lemon Lavender Cupcakes

These cupcakes are easy to put together and they are completely made from scratch!

  1. Preheat the oven to 350ºF and prepare the cupcake pan with liners.
  2. Mix together the dry ingredients and set them aside.
  3. Cream the butter and sugar together then add the egg and lemon zest.
  4. Incorporate the dry ingredients with the wet ingredients including the milk in three intervals, being careful not to overmix.
  5. Fill the prepared liners and bake for 20-22 minutes.

How to Make Lemon Buttercream Frosting

Make the Lemon Buttercream Frosting while the cupcakes are cooling. Cream the butter and shortening for 3-5 minutes. Gradually add the powdered sugar one cup at a time. After 4 cups, add the milk, lemon juice, and lemon zest. Add more powdered sugar if desired until you get the sweetness and consistency you like.

lavender cupcakes with lemon buttercream

The vegetable shortening is optional. If you do not want to add shortening, just use all butter (2 sticks). The vegetable shortening helps make the frosting just a bit more firm and creates a little bit of a crust after piping which I like. I also wanted to make the rose pattern using the Wilton 2D tip and knew that the frosting needed to be firm.

How do you get Lavender flavor into cupcakes?

To get the beautiful and authentic lavender flavor, you will use dried lavender buds. Although all lavender is edible, you want to use culinary lavender because it has a sweeter flavor. Regular lavender is more bitter. Most of the dried lavender you find in-store and online are culinary, but double-check the description or ask if you are not sure. You don’t need much to get the perfect lavender flavor, these cupcakes only call for 1 1/2 tsp!

lavender bunches for drying

Want more Delicious Cupcake and Lavender Recipes?

lemon lavender cupcake with dried lavender buds on top
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lemon lavender cupcakes

Lemon Lavender Cupcakes

A beautiful and delicious lemon lavender cupcake recipe that is easy to pull together and always a hit. This recipe is perfect for a shower, party or gift.
5 from 23 votes
Print Pin Rate
Prep Time: 38 minutes
Cook Time: 22 minutes
Total Time: 1 hour
Servings: 12 cupcakes
Calories: 399kcal
Author: EmilyFabulous



Lemon Lavender Cupcakes

  • 1 cup all-purpose flour
  • teaspoon dried lavender buds
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter, room temp
  • ¾ cup sugar
  • 1 large egg, room temp
  • 1 tablespoon lemon zest (zest your lemon BEFORE you juice it!)
  • 2 tablespoon fresh lemon juice
  • ½ cup milk, room temp

Lemon Frosting

  • 12 tablespoon unsalted butter, room temp (¾ cup)
  • 4 tablespoon vegetable shortening
  • 4 cups powdered confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream
  • 4 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • fresh or dried lavender buds for decoration


Lemon Lavender Cupcakes

  • Preheat the oven to 350°F and line your cupcake pan with cupcake liners.
    cupcake pan with cupcakes liners
  • Mix the flour, baking powder, salt, and lavender buds in a mixing bowl together and set aside.
    dry ingredients for lemon lavender cupcakes in a bowl
  • In another bowl or stand mixer, beat the butter and sugar together until light and fluffy, this takes a few minutes. Beat in the egg, lemon zest, and lemon juice until combined.
    butter, sugar and egg in a stand mixer
  • Add about a third of the dry ingredients and mix them into the butter mixture using a spatula or spoon. Be careful not to over mix, or your cupcakes will be dense. Add half of the milk and mix it in. Add another third of the dry ingredients and combine. Add the rest of the milk and the rest of the dry ingredients and mix just until combined.
    lemon lavender cupcake batter
  • Fill liners with batter and bake for 20-22 minutes. Allow the cupcakes to cool for 5 minutes in the pan and then place on a cooling rack to cool completely.
    baked lemon lavender cupcakes in a cupcake pan

Lemon Buttercream Frosting

  • Add the butter and shortening to a mixing bowl and beat until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time. After 4 cups, add the vanilla, milk, lemon juice, and zest. Add more powdered sugar if desired.
    lemon buttercream frosting in a mixing bowl
  • Fill a piping bag with frosting and put some onto each of the cooled cupcakes. After each cupcake has frosting on it, sprinkle with lavender buds so that they stick when the frosting hardens. Enjoy!
    piping bag in a glass filled with frosting


  • To easily fill a piping bag, place it in a tall, shallow glass and fold it over the edges. You can easily fill the bag without making a mess!
  • You could also make lavender sugar ahead of time and add it in place of sugar and buds. See my post on 5 Things you can do with your Coffee Grinder for how to do that!
  • If you want a lighter cupcake, you can make a lemon glaze instead of the buttercream. Just mix 1 cup powdered sugar, 4-5 teaspoons lemon juice, and lemon zest. 
  • Nutrition facts calculated using milk. 


Serving: 1cupcake | Calories: 399kcal | Carbohydrates: 65.4g | Protein: 1.9g | Fat: 14.4g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 104mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 56.8g | Calcium: 28mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did you make these Lemon Lavender Cupcakes?

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14 thoughts on “Lemon Lavender Cupcakes”

  • 5 stars
    Made these and they were such a hit!! So amazing! I added candied lemon slices as garnish too! But for some reason every time I made a batch it only made 9 cupcakes.
    **how long should these last? Or stay fresh?

    • Hi Lindsey, I’m so glad you liked these, the candied lemon garnish sounds so good. This is a smaller batch recipe and if you like your cupcakes to be a little more full, you may only get 9. You could double the recipe if you wanted more cupcakes. They should last for 3-5 days in the fridge.

  • 5 stars
    10/10 would recommend! It was soo good! Very lemony and just the right amount of lavender. The recipe was super quick and easy to follow.

    • You are definitely going to love these cupcakes! Have fun with the decorating and no matter what it looks like, they will still taste amazing!

  • 5 stars
    I made these for dessert the other night when we had friends over for dinner, and WOW! They were absolutely delicious! I had no idea that lemon and lavender went together so beautifully! So good!

    • Yay, that makes me so happy to hear! These are the perfect treat for a get-together and I’m so glad your friends liked them. Thanks for trying the recipe!

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